Savory, sweet, simple and scrumptious. Need I say more?
This frittata comes together quickly plus it is healthy and filling. Also, I love that the two tomato varieties yield such different flavors. It makes the whole dish taste more complex and interesting.
As the seasons change and the days get colder here in DC, I reach for this recipe to warm me up.
Tomato and Goat Cheese Frittata
- 6 large eggs
- 2 large egg whites
- 1/3 c 2% milk
- 1/4 tsp kosher salt, plus more to taste
- 1/4 tsp fresh ground pepper
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 pint grape tomatoes
- 1/2 c fresh basil leaves, finely chopped
- 3 roma tomatoes, thinnley sliced
- 2 oz. goat cheese, crumbled
- Preheat broiler on high.
- Whisk eggs, milk, salt and pepper in a mixing bowl until well combined. Set aside.
- Pour oil to a preheated cast iron skillet. Add garlic and onion. Over medium heat, sauté for 3 minutes, stirring as needed.
- Add the grape tomatoes to the onion mixture and cook until they blister, about 10 minutes.
- Sprinkle basil on top, and layer tomato slices over evenly. Finish with goat cheese.
- Pour egg mixture over cheese and cook until the eggs begin to set, about 6 minutes.
- Transfer cast iron to the oven and cook under high broiler heat for 3 minutes.
- Remove from oven and let rest for 5 minutes before cutting. Serve and enjoy!
Mention @the.neon.kitchen or tag #theneonkitchen!